Miso Dressing

Recipe Credit: Chef Gaby Maeda

Yield: 2 quart

Standard serving size = 1 oz

Conference serving size = 1 Tablespoon

Ingredients                        Amounts

• Egg Yolk                       80 g (4 each)
• Shiro Miso                   200 g
• Yuzu Kosho                  100 g
• White Soy                     100 g
• Rice Vinegar                 175 g
• Ginger, grated              15 g
• Garlic, grated                1 clove (2 g)
• Sesame Oil                    150 g
• Grape Seed Oil             750 g

 Method:

1. In the robot-coupe: blend egg yolk, golden umeboshi, satsuma kosho, white soy, rice vinegar, ginger and garlic until it doubles in volume.
2. Slowly stream in the grape seed and sesame oil until fully emulsified.
3. Store in pints.

Variation:

 Note: 

Source: Gaby Maeda, as presented at the 2021 Worlds of Flavor® International Conference & Festival.

Published with permission of the author. All rights reserved.